I rarely make cupcakes. Probably because I know I’d eat way too many since they are just too easy to eat when no one is looking!
But I’ll make an exception for these Banana Cupcakes with Cream Cheese Frosting!
Guaranteed this is the most moist, delicious banana cupcakes you will ever try
The Cream Cheese Frosting is so perfect with these banana cupcakes
And with my new recipe for No Refrigerator~ No Cream Cheese Cream Cheese Icing
You really have no reason NOT to make these!
Nuts or no nuts~ this recipe is going to become one of your forever favorites!
You can even bake the batter into cake layers for an amazing Banana layer Cake!
Notes for Success:
Upon creation of this recipe you will see that I was using The Plant Based Egg ~ Egg Replacer by Freely Vegan
Since it is no longer available I have since stopped promoting it and I now use Bob’s Red Mill as a 1:1 sub
You can sub in any other dry blend egg replacer of your choice equivalent to 1 egg, or use 1 Tbs flax meal reconstituted with 3 Tbs of the plant milk from the recipe below.
I also use soy milk in most of my baking recipes but for those wanting to avoid soy, you can use any plant milk of your choice.
This original method of making vegan cream cheese icing is a very fragile one since vegan cream cheese likes to break down into a soupy mess when it is mixed too harshly
Don’t forget to check out the No Cream Cheese version of cream cheese icing instead of the recipe I show in the video!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE CUPCAKES
For more Banana Recipes click the links below!
Yield: 12 cupcakes
Banana Cupcakes with Cream Cheese Frosting
I always add my egg replacer (Bob’s Red Mill) to the dry ingredients rather than reconstitute it with liquid. But if you prefer to add it to the liquid, use some of the liquid from the recipe and add it after creaming the butter & sugar
1 hour
25 minutes
1 hour 25 minutes
Ingredients
For the Banana Cupcakes:
All Purpose Flour 1 cup + 2 Tablespoons (140g)
Baking Powder ½ teaspoon
Baking Soda ½ teaspoon
Vegan Butter 5 Tablespoons (70g)
Granulated Sugar ½ cup + 2 Tablespoons (128g)
Salt 1/8 teaspoon
Ground Cinnamon ¾ teaspoon
Egg Replace 2 teaspoons *or any store bought dry egg replacer you prefer
Vanilla Extract 2 teaspoons (10ml)
Ripe Mashed Banana 1 large for 1 cup volume (approx 175g)
Plant Milk 1/3 cup (78ml) * I use soy milk
Chopped lightly toasted walnuts *optional ½ cup
Instructions
For the banana cake batter:Cream the slightly softened vegan butter with the sugar on medium high speed until light and fluffy, this will take approximately 4 minutes.Stop and scrape the bottom & sides of the bowl for an even mixSift the flour, baking powder & baking soda, the egg replacer with the salt & cinnamon.Combine the vanilla extract with the soy milkOnce the butter is creamed sufficiently add 1/3 of the sifted dry ingredients & mix just until combinedAdd ½ of the soy milk vanilla & mix just until blendedAdd another 1/3 of the dry ingredients while mixing on low, then add the remaining milk and then the last of the dry.Add the mashed banana last along with the optional walnuts & mix well to incorporateScoop the batter into paper lined cupcake molds filling ¾ full and bake immediately in a preheated 350°F oven for about 25 minutes or until springy to the touch when you gently press the centersCool completely while you prepare the 2 2 2 cream cheese icing according to that recipe postIce cupcakes and sprinkle with additional chopped toasted nuts *optional
Notes
Un-iced cupcakes can be stored at room temperature for up to 3 days in an airtight container. refrigerate for longer storage up to 1 week
Iced cupcakes with Cream cheese icing must be refrigerated, unless you are using the 2-2-2 recipe then they can stay out at room temperature
The post Banana Cupcakes with Cream Cheese Frosting appeared first on Gretchen’s Vegan Bakery.
